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Starters

Alsatian Gooseliver Paté
Pineapple Compote | pickl Treviso Radicchio | Beetroot cooked on Salt

or

Cream Soup Winter Cauliflower
Cardamom Seeds | Glazed Sot-l'y-Laisse

Main Courses

Angled Breton Sea Bass
Roast Cipollino Onion | Sweet Pepper Chutney | Juice of braised Veal Chest

or

Deer from Linz - Austria
Confit of Kumquat | Fennel Radha Rami Style | Deer Bolognese

Desserts

Selection of French Raw Milk Cheese
by Jean Francois & Bernard Antony

or

Crème Brûlée
Vanilla | Pineapple Compote | exotic Fruit Sorbet

 

3-Course-Menu   81.- €
4-Course-Menu   98.- €
5-Course-Menu 112.- €